Zucchini carrots muffins

Yield: 18 servings

Measure Ingredient
2 cups Carrots -- shredded
1 cup Zucchini -- shredded
1 cup Apple -- peeled & chopped
¾ cup Coconut flakes
½ cup Almonds -- chopped
2 teaspoons Orange peel -- grated
2 cups All-purpose flour
1¼ cup Sugar
1 tablespoon Ground cinnamon
½ teaspoon Salt
2 teaspoons Baking soda
3 eaches Eggs -- lightly beaten
¾ cup Vegetable oil
1 teaspoon Vanilla extract

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick).

Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 deg. for 20-22 minutes or until muffins test done. Cool in pan 10 min. before removing to a wire rack. Yield: 18 standard-size muffins.

Recipe By : Country Woman

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